We have deep fried them whole,The way you would a turkey. Keep the skin on and inject it with creole butter Cajun Injector marinade.season the inside and out liberally with Tony Chachere's seasoning and deep fry it whole in peanut oil at 350 degrees for 10 to 15 minutes depending on the size duck you have. Teal and Woodies are the best, naturally.

I do this with divers often. Cut breasts into strips, then soak them in7-up, or sprite for about 4 hours. Then dip them in egg wash and your favorite breading. Fry them, and have with you favorite dippers, or try it Buffalo style.